Hearty spelt nut bread

Name: Hearty spelt nut bread
Cook time: 3 h
Total time: 3 h
Yield: -1
Ingredients: 50 g dried figs; 125 g dark rye flour (type 1150); 125 g Wholemeal spelt flour; 1 package (7 g) Dry yeast; 125 g Rye and spelt meal; 50 g Sesame or linseed; 500 g Buttermilk; 1 slightly heaped tsp salt; 60-70 g Sugar beet syrup; 7-10 Tbsp Fat and flour; 100-125 g Hazelnut kernels

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: -1

50 g dried figs
125 g dark rye flour (type 1150)
125 g Wholemeal spelt flour
1 package (7 g) Dry yeast
125 g Rye and spelt meal
50 g Sesame or linseed
500 g Buttermilk
1 slightly heaped tsp salt
60-70 g Sugar beet syrup
7-10 Tbsp Fat and flour
100-125 g Hazelnut kernels

Directions

1
Finely dice the figs. Mix the whole flour and yeast. Add grist and sesame seeds
2
Mix buttermilk, salt and syrup, warm up. Add and knead with the dough hooks of the hand mixer for approx. 3 minutes. Cover the dough and let it rise in a warm place for about 30 minutes. Grease a bread baking tin (approx. 1.5 l capacity) or box form, dust with flour
3
Knead nuts and figs into the dough. Fill into the mould and leave to rise for another 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 3/4 hours. Cover after 1 hour if necessary. Let bread cool down